New England Chowder

• 2 tbsp. Extra virgin olive oil
• 1 medium onion
• 2 stalk celery
• 1 large russet potato
• 1 qt. lower-sodium chicken broth
• 2 bottle clam juice
• 2 c. corn kernels
• 1 tsp. fresh thyme leaves
• 1/4 tsp. smoked paprika
• 12 oz. deveined shrimp
• 1 c. reduced-fat milk
• 2 medium tomatoes
• 4 whole-grain dinner rolls

1. In 6-quart saucepot, heat oil on medium.
2. Add onion, celery, and potato.
3. Cook 5 minutes, stirring.
4. Add broth and clam juice.
5. Heat to boiling on high.
6. Cover partially; boil 10 to 15 minutes or until potato is very tender, stirring often.
7. With hand blender (or in batches in blender), puree mixture until smooth.
8. Add corn, thyme, paprika, and 1/4 teaspoon pepper.
9. Heat to simmering on medium.
10. Simmer 5 minutes, stirring.
11. To pot, add shrimp and milk.
12. Cook 3 to 5 minutes or until shrimp just turn opaque, stirring occasionally.
13. Divide chowder among 4 bowls.
14. Top each with tomato; garnish with thyme.
15. Serve with whole-grain rolls.

extra virgin olive oil, onion, celery, potato, lower, clam juice, corn kernels, thyme, paprika, shrimp, milk, tomatoes, rolls

Taken from www.delish.com/recipefinder/new-england-chowder-recipe-ghk0913 (may not work)